Mornings get a serious upgrade when you have a batch of these smoky, herb-seasoned patties ready to hit the skillet. Ground pork gets loaded with smoked paprika, crushed fennel seeds, sage, and a handful of warming spices before being shaped into thick, golden rounds that cook up beautifully in avocado oil. For anyone managing eosinophilic esophagitis, navigating breakfast proteins can be genuinely tricky — so many store-bought sausages are packed with dairy, wheat fillers, or mystery additives that can trigger symptoms. This recipe keeps things clean and straightforward, relying entirely on whole-food spices and a single safe cooking fat. The thumb-dimple trick in the center of each patty is a small detail that makes a real difference, keeping them flat and evenly cooked all the way through. You're looking for deep golden-brown edges and an internal temp of 160°F — that's your cue that these are perfectly done and ready to serve.
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Combine the ground pork, smoked paprika, fennel seeds, garlic powder, onion powder, dried sage, black pepper, red pepper flakes (if using), and salt in a large mixing bowl. Mix with your hands until the spices are evenly distributed throughout the meat, about 30 seconds — stop as soon as the mixture is uniform to avoid overworking.
Divide the mixture into 8 equal portions and press each into a round patty about 3 inches wide and 1/2 inch thick. Press a shallow dimple in the center of each patty with your thumb to help them cook flat.
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